Chicken Tortilla Soup

4 corn tortillas (sub corn chips?)
Salt to taste
6 cups chicken broth (chicken soup base??)
2 cups tomato juice
1 – 14oz can diced tomatoes
1 – 8oz can tomato sauce
1 carrot, julienned
5 jalapeno chilies, chopped or 1 – 4oz can green chilies
½ cup chopped red onion
½ cup fresh cilantro
¼ cup fresh basil
3 garlic cloves, minced
1 tbs chili powder
1 tsp cumin
1 tsp garlic powder
4 chicken breasts grilled and thinly sliced

Toppings:
Shredded Monterey Jack cheese
½ avocado sliced
½ fresh tomato, chopped
2 tbs lime juice

Broth, tomato juice, undrained canned tomatoes, tomato sauce, and carrot in large bag. Seasonings in another bag? Chicken strips in 3rd bag.

Combine broth (chicken soup base + 6 cups water?), tomato juice, undrained canned tomatoes, tomato sauce, and carrot in large saucepan and mix well. Simmer 10 min. Stir in chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer 5 more minutes. Ladle soup in to bowls. Add equal portions of the chicken, tortilla strips, and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.